Blueberry Oat Scones (recipe by @chocolatexdiaries)


Shame on me! I actually didn´t want to write a blog post today (so that you don´t think I´m obsessed or something bc I share so many try outs lately :P) But honestly I had no chance! 😉 I told myself to show you this beautiful goodie later this month but it was so delicate that it would be very mean to wait with writting it down! 😀 You would miss too much and I can´t stand that thought 😀 Well, are you ready for some massive #FoodPorn? Here is one of the most awesome bakery I´ve ever re-created – #vegan BLUEBERRY OAT SCONES ❤ and it was quite obvious that I will adore it bc there are blueberbs in it and I´m an addict!

Before preparing these wonderful tea biscuits I had no idea how they will taste and what the texture will be like and so on; I never had scones before in my life and I also had no plan (embarrassing!) what scones actually are 😛 But after finding the recipe at, a pretty cool blogger girl from Singapore, I got interested and started my Google research 🙂 It got me more and more craving the last couple of days so I made the decision to re-create them this morning 😀 And now I know: it was the right one! 😀 They turned out far too tasty and it was tough to eat just one 😀 They are soft, sweet and fruity ❤ a fluffy cake heaven smelling like a berry dream ❤ I´m grateful that I got the chance to make them and now , here is the recipe 😀

You need :

  • 1 cup oats made into flour (or just use fine oats; also glutenfree ones possible)
  • 1/2 cup whole grain spelt flour (or buckwheat flour)
  • 1 tsp baking powder
  • 1/4 – 1/2 cup blueberries
  • 1/4 cup melted coconut oil
  • 1 chia egg, cold (or 1 tbs chia seeds mixed with 3 tbs water and left to thicken in the fridge for about 20 minutes)
  • 1/4 cup unsweetened applesauce, cold
  • 2 tbs pure maple syrup (or agave), cold


Add together first 3 ingredients in a bowl and in another one, mix your chia egg with the coconut oil, followed by the applesauce and agave and stir until well combined. Then continue by pouring the wet ingredients into the dry and gently mix until 90% incorporated, and finally add your blueberries and very gently fold until everything is well incorporated (Be careful to not squash your blueberries!).

On a baking sheet, scoop out the sticky dough with an ice cream scoop and place them apart on your baking sheet (if you don’t have an ice cream scoop, you can use alternatives to scoop out your batter such as a measuring cup – approx. 7 scones). Next, preheat your oven to 200°C and bake the scones for about 18 minutes, until the top browns a little. You can eat them right away or store them but I guess the smell is too good to save them!




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